To me, this way of cooking salmon is classic Canadian. The barbecued salmon becomes infused with the smoky cedar but make sure the planks are fully immersed in water when soaking. You may need to place a heavy object on top to weigh them down. They should be totally saturated by the time you are ready to grill to prevent them catching fire. My husband learnt this lesson the hard way. Fortunately, we had a fire extinguisher handy.

  • 2 tablespoons grainy mustard
  • 2 tablespoons ketchup
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons olive oil
  • ½ teaspoon chili powder
  • kosher salt and freshly ground black pepper
  • one 2lb (1 kg) piece of salmon fillet with skin on

Soak the cedar plank in water for at least 30 minutes. You can also add salt to the plank to give the salmon skin extra flavour.

Combine mustard, ketchup, rosemary, olive oil, chili powder, salt and pepper. Spread over salmon and marinate for 30 minutes.

Heat barbecue grill to high heat. Place salmon, skin side down, on cedar plank. Close cover and cook fish for 10 – 12 minutes or until fish is just cooked. Remove plank from grill and slip fish onto serving platter.

Serves 6

Recipe from